Heat-induced tolerance to internal browning of pineapple (Ananas comosuscv. ‘Mauritius’) under cold storage

Postharvest Exogenous Application of Abscisic Acid Reduces Internal Browning in Pineapple

“…Most cultivars of pineapple are susceptible to internal browning; therefore, the losses due to this disorder are often heavy in production countries. , For example, it brings about US$1.3 million in annual losses to the Australian pineapple industry, and it could cause even heavier losses to the Chinese pineapple industry, as over 90% of total production in China is from the susceptible cultivar “Comte de Paris”. Over the years, various methods have been tried to control IB, including preharvest application of potassium or calcium and postharvest use of calcium, , strontium chloride, modified atmosphere, , 1-methylcyclopropene, waxing, and heat treatment. , However, to date, not a single effective way has been found to be commercially useful, mainly because of their relatively low efficacies. Take the most extensively studied calcium application, for example.…”

Expression of three sHSP genes involved in heat pretreatment‐induced chilling tolerance in banana fruit

“…Heat pretreatments have been shown to be effective in reducing chilling injury (CI) in tomato fruit,1 mango,2 grapefruit,3 avocado,4 grape berry5 and plum fruit6 and maintaining fruit quality during cold storage 7–9. Hot water dipping reduced the incidence of CI in blood oranges and did not affect fruit firmness, taste and internal fruit quality attributes,10, 11 while hot dip treatments of pineapple were effective in controlling internal browning during cold storage 11, 12. The molecular events in response to such heat treatments have been mostly studied in experimental plant systems after a short exposure to high temperature,13 while little is known about the effects of prolonged exposure to high and low temperatures in commercial fruits 14–16…”

Combined Effects of Fungicides and Thermotherapy on Post-Harvest Quality of Horticultural Commodities

“…Pineapple fruit treatment at 38-60 °C for 60 minutes was effective to control internal browning during cold storage (Weerahewa & Adikaram, 2005). Sapote fruit [Pouteria sapota (Jacq.)…”